Not sure what to do with those leftovers from St. Paddy’s Day? Didn’t have the time or energy to make it all happen on a Thursday night? I feel you… Don’t fret though, there’s still time to get your annual dose of Irish cooking in. Just hop on over to the grocery store and grab a corned beef brisket, a head of lettuce, an onion, rye bread and jarlesberg cheese… And make these Irish Reuben Sandwhiches this weekend! They are to die for!!

The Irish Reuben
(Enough for PLENTY of Sandwhiches!)

4 lb Corned Beef Brisket (see ingredient list in the preparation section below for my recipe on making this yourself)

¼ Cup Olive Oil

1 Onion (thinly sliced)

1 Head Cabbage (thinly sliced)

1 tsp Salt

1 tsp Pepper

½ Cup Water

1 Cup Guiness Beer

3 Tbsp Worcestershire sauce

Loaf of Pumpernickel or Dark Rye Bread

Jarlesberg Cheese (sliced)

Spicy Mustard and Butter for spreading
Preparation:

Pull out those leftovers of corned beef or just make one yourself… Here’s how:

In a crockpot, combine ½ onion (sliced), 5 red potatoes (quartered), 1 1/2 cups baby carrots, and 2 cups water. Place brisket on top. Pour ½ bottle Guinness on top of the brisket, sprinkle with pre packaged spices that came with the brisket, then set the crockpot on high and let it cook for 8 hours. (If you’d like to add sliced cabbage, just stir that in about an hour before serving)

Now that we have our corned beef ready, lefts work on making the grilled cabbage for the sandwich.

In a large pan, heat olive oil and combine onion, cabbage, salt and pepper. Cook on medium-high for 5 minutes, stirring often, till the veggies start to brown and soften. Add water and beer, reduce heat to low, cover and cook an additional 15 minutes, stirring occasionally. Remove lid, stir in the Worcestershire sauce, and cook uncovered an additional 2 minutes. Remove from heat and set aside.

Now to assemble this amazing Irish beast of a sandwhich… It’s just like making a grilled cheese!

Butter one side of bread and place it face down on a skillet (don’t turn on the heat just yet). Spread the other side of bread with mustard and layer ingredients accordingly:

Finally, top with final slice of bread, mustard side down, and butter the top. Set to medium-low heat and let each side cook till cheese melts a bit. Be patient and let your sandwhich brown slowly at this lower heat as to not burn it!

Now, the moment you’ve been waiting and your mouth has uncontrollably been salivating for… Cut the sandwhich in half, garnish with a pickle if you so desire (I forgot to add that in my picture in all the excitement of wanting to eat this myself), and chow down on this flavorful Irish Reuben Sandwhich!